Egg Roll Soup Recipe

Introduction

Egg Roll Soup is a warm, comforting dish inspired by the flavors of classic egg rolls, transformed into a hearty and healthy soup. It combines savory ground meat, fresh vegetables, and an umami-rich broth for a satisfying meal that’s quick to prepare.

Ingredients

• 1 tablespoon vegetable oil
• 1/2 lb ground pork (or ground chicken)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)
• 1 boiled egg, halved (optional, for garnish)

Instructions

1. Step 1: In a large pot, heat vegetable oil over medium heat. Add the ground pork or chicken and cook until browned, breaking it up with a spoon as it cooks.
2. Step 2: Add the diced onion, minced garlic, and grated fresh ginger to the pot. Sauté for 2 to 3 minutes until fragrant and the onion softens.
3. Step 3: Stir in the shredded cabbage and carrots. Cook for another 2 minutes until the vegetables begin to soften.
4. Step 4: Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, and ground black pepper. Stir to combine.
5. Step 5: Bring the soup to a simmer over medium heat and allow it to cook for about 10 minutes so the flavors meld.
6. Step 6: Optionally, add red pepper flakes for a touch of heat. Taste and adjust seasoning as needed.
7. Step 7: Serve the soup hot, garnished with sliced green onions and halved boiled eggs if desired.

Tips & Variations

• For a vegetarian version, substitute the ground meat with firm tofu or extra mushrooms and use vegetable broth instead of chicken broth.
• Add cooked rice noodles or serve with steamed rice for a more filling meal.
• Use fresh ginger for the best flavor, but ground ginger can be used in a pinch (about 1/2 teaspoon).
• Adjust the soy sauce and vinegar quantities to balance saltiness and tartness to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low to medium heat until warmed through. This soup tends to thicken after cooling; add a splash of broth or water when reheating if you prefer a thinner consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken instead of pork?

Yes, ground chicken works perfectly and is a great lean alternative to pork in this soup.

Is this soup spicy?

The soup is mild by default, but you can add red pepper flakes to taste for a spicy kick.

Egg Roll Soup Recipe

Print Recipe

★★★★★

5 from 86 reviews

This comforting Egg Roll Soup captures all the delicious flavors of classic egg rolls in a warm, hearty soup. Ground pork or chicken is sautéed with aromatic garlic, ginger, and onions, then simmered with fresh cabbage, carrots, and a savory broth seasoned with soy sauce, rice vinegar, and sesame oil. Garnished with green onions and optional boiled eggs, this soup is an easy and satisfying meal perfect for any day.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Asian

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 tablespoon vegetable oil
• 1/2 lb ground pork (or ground chicken)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 cups shredded cabbage
• 1/2 cup shredded carrots
• 3 cups chicken broth
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon red pepper flakes (optional)
• 2 green onions, sliced (for garnish)
• 1 boiled egg, halved (optional, for garnish)

Instructions

1. Heat Oil and Brown Meat: In a large pot, heat the vegetable oil over medium heat. Add the ground pork or chicken, breaking it up with a spoon, and cook until browned and no longer pink.
2. Sauté Aromatics: Add the diced onion, minced garlic, and grated fresh ginger to the pot. Cook for 2-3 minutes, stirring frequently, until the onion is softened and the mixture is fragrant.
3. Add Vegetables: Stir in the shredded cabbage and shredded carrots. Cook for an additional 2 minutes, allowing the vegetables to soften slightly but remain crisp.
4. Simmer Soup: Pour in the chicken broth, soy sauce, rice vinegar, sesame oil, ground black pepper, and optional red pepper flakes. Stir well and bring the soup to a simmer over medium heat. Let it gently cook for 5-7 minutes to develop the flavors and thoroughly cook the vegetables.
5. Garnish and Serve: Ladle the hot soup into bowls and garnish with sliced green onions. Add boiled egg halves if desired for extra protein and texture. Serve immediately while warm.

Notes

• You can substitute ground chicken for pork to reduce fat content or accommodate taste preferences.
• Adjust red pepper flakes to your preferred spice level or omit for a milder soup.
• For a vegetarian version, replace ground meat with firm tofu and use vegetable broth instead of chicken broth.
• Leftover soup can be refrigerated for up to 3 days; reheat gently on the stovetop.
• This soup pairs well with steamed rice or egg rolls on the side for a full meal.

Keywords: Egg Roll Soup, Asian Soup, Ground Pork Soup, Healthy Soup, Easy Soup Recipe